Is it a cake or is it a biscuit? Can it be dunked in a cup of tea? Whatever the answer is, these are darn tasty Jaffa Cake Brownies, with all the delicious parts that we all love about Jaffa Cakes. Rich fudgy brownie base, a swirl of Valencian orange-infused cake sponge and for the jelly portion of a Jaffa Cake? Well, that’s a tangy shredless marmalade, for the perfect jelly pockets in the brownies. The swirl of the two batters looks way more complicated than it actually is and both mixes are super easy to make, that you’ll have these decadent brownies in no time.
With the marmalade, the brownies will be a bit fudgier than your standard brownie, so they do stand to be chilled overnight to firm up the texture, however, they are also great still warm from the oven served with vanilla ice cream as a dessert brownie. If you can’t get hold of orange extract, you can use fresh orange zest but the flavour won’t be as punchy in the end brownie as will need to stand up against the richness and depth of the dark chocolate of the brownie.
Equipment You'll NeedPrint
Makes 9 Brownies
For the Brownie –
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
For The Orange Cake –
- 57g Unsalted Butter
- 57g Caster Sugar
- 1 Large Free Range Egg
- 57g Self Raising Flour
- 5g Valencian Orange Extract
For Orange Jelly Swirl –
- Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Cool whilst you make the other filling.
- For the orange cake, in a bowl, beat the butter and sugar until pale and fluffy. Beat in the egg, followed by the flour and orange extract. If overly thick, add a splash of milk to loosen slightly. Transfer to a piping bag and set aside. Put the marmalade in another piping bag as well.
- Pour in the brownie base into the prepared tin and smooth over the surface. Taking the orange cake piping bag, insert the nozzle into the batter and pipe 2 cm blobs in rows, evenly spaced out, until the mixture is used up. Repeat with the marmalade, filling in the gaps between the cake mixture until all the marmalade is used.
- Using a skewer, drag it through the three mixtures to create a marbled top all across the tin. Don’t over mix or you won’t get a clear pattern.
- Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
- Category: Brownies, Desserts
- Method: Baking
- Cuisine: British
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